Ginger Scones from La Brea Bakery

Thursday, February 18, 2010

Ginger Scones - La Brea Bakery recipe
Make these.
Make these.
Make these.

Okay, that's pretty much my post about these ginger scones. Pretty simple message, no?

Ginger Scones - La Brea Bakery recipe
Cream, butter, just the right amount of sweetness and lots of crystallized ginger.
Yes, this is deliciousness in a little square.

Ginger Scones - La Brea Bakery recipe

Ginger Scones - La Brea Bakery recipe Ginger Scones - La Brea Bakery recipe
I used Trader Joe's crystallized ginger. It was the last of the package; I went back the other day and they were out...for the last two months! Eeck. I hope it comes back! I made my scones by hand. One bowl and way less to wash and clean. I used my fingertips to work in the cold butter and quickly, quickly mixed the liquid together. There isn't anything like making scones by hand in the morning. Mix, throw in the oven, take a shower, and come out to lovely scones.

Ginger Scones - La Brea Bakery recipe Ginger Scones - La Brea Bakery recipe
The recipe calls for round scones...but I made square scones. So much easier and you don't need to re-roll anything. I made small scones by dividing the dough into 25 pieces. Quick and easy.

Ginger Scones - La Brea Bakery recipe

Recipe:
Ginger Scones
Epicurious | October 2000
by Nancy Silverton from Nancy Silverton's Pastries from the La Brea Bakery

Click here for printable recipe or original on epicurious

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour (I used AP flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon) (I had used up my lemons and subbed orange zest)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 F.

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. (I mixed mine by hand. Using my fingertips, cut in the butter until the mixture had the consistency of sand.)

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. (Do not overmix!!)

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (I formed mine into a square and cut 25 pieces (5 x 5) They were mini scones.)

Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
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28 comments:

Sook said... [Reply to comment]

Ginger scones sound fab! They look beautiful, too!

Kara's "Original Greek" said... [Reply to comment]

Lovely bakes and goodies!

Nikkilooch said... [Reply to comment]

I love scones. Love, love, love them. Eat these I will.

Girl Japan said... [Reply to comment]

Thank you so much for posting these.. I LOVE ginger.. just love it. I love the spice with the sweet it balances out well with Candied Ginger, right?

Cristine said... [Reply to comment]

Oh I am SO trying these! It's been a while since I have made scones. This may be the one that pulls me back in!

thedelishdishblog said... [Reply to comment]

ive only tried making scones once before and they were the biggest failure ever...have been terrified of trying again but as i love ginger this might just convince me to try! im stopping by trader joes today so going to try to find some of the candied ginger you recommend :)

Daydreamer Desserts said... [Reply to comment]

Could really use one of these with my coffee this morning. Guess I have no choice but to make these... :)

dawn said... [Reply to comment]

packed full of ginger. oh i must make these.

abby said... [Reply to comment]

these look amazing! i have to try them. nice job!

Azusa said... [Reply to comment]

Ginger scones are my absolute favorite!! I can only imagine how yummy these adorable squares are. Can't wait to try this. Thanks for posting, Mary!

Eliana said... [Reply to comment]

These look delicious. Nothing like quickly mixing something up and being able to multi task while its baking in the oven.

TeaLady said... [Reply to comment]

UUUMMM!!!! Scones!!! Wonderful!!!

kirbie said... [Reply to comment]

Since you've always given such great recommendations, I'm definitely adding this recipe to my list.

DailyChef said... [Reply to comment]

I'm a little wary of ginger because the flavor is so strong, but I think you've convinced me to give these a try!

The Food Librarian said... [Reply to comment]

DailyChef, Crystallized ginger usually mellows out a lot in the baking process (depends on what brand you use I think). Fresh and ground ginger usually give a lot more heat and strength. I hope you try them. - mary

sarahe said... [Reply to comment]

i've been wanting a good recipe using crystallized ginger...sounds like you gave it to me!

Esi said... [Reply to comment]

Um, so should we make these? lol

auntiej said... [Reply to comment]

There is no Trader Joe's in our area, but there is a Williams Sonoma and they carry ginger from Australia that is awesome. It comes in sliced and chopped which is super convenient for adding to scones!

margot said... [Reply to comment]

Wow, these look so amazing. I might have to change my breakfast plans!

Damaris said... [Reply to comment]

this looks so awesome. I bet it tastes heavenly. I've been craving all things ginger. Just make chicken with ginger mustard and now on to baking these.

Hungry Dog said... [Reply to comment]

OK, I will make these! :) No need to convince me, they sound and look wonderful.

Di said... [Reply to comment]

Mmm, another yummy looking recipe. I love making scones. And crystallized ginger sounds like a fantastic addition. I have some in my pantry, so I can make these soon!

Mary Jo said... [Reply to comment]

I've posted on these before and they are that good!!! hope you had fun in probaking, the cinnamon rolls were my husbands favorite!!!

Yarnfoody said... [Reply to comment]

I made these over the weekend and they were fabulous. They were even still good when I brought the leftovers to work on Monday. I have been enjoying reading about your cooking experiences. You do a lovely job with your blog.

Janssen said... [Reply to comment]

Those look AMAZING! I cannot wait to try them out.

eatme_delicious said... [Reply to comment]

Such perfect and cute little scones! They look like they have delicious crumbly crispy edges.

sv said... [Reply to comment]

This is my favorite recipe. I've made these many times. I highly recommend using forks to cut the cold (cut-up) butter into the dry ingredients. A cuisinart makes the texture too uniform. I also barely touch the ingredients with my hands, and they turn out super flaky and delicate.

You can cut the calories without sacrificing taste by using two tablespoons less butter and using whole milk rather than cream. Also, I make these with fresh ginger, crystalized ginger AND powdered ginger!! A yummy alternative is to use, instead of ginger, dried cranberries. They taste great with the lemon zest! I make them in two rounds, cut into tiny, guilt-free wedges. And at my high altitude, I bake them about 23 minutes.

Annalea said... [Reply to comment]

i just made these scones this morning. wow! probably the best i've ever eaten. try them first without any subs then play around the second (third, fourth, fifth, etc.) time. i grated the (very) cold butter before adding it and also had lemon sugar on hand which was more of a "two birds with one stone" kind of thing so mine probably weren't as lemon-y. cut them into squares as you did and end up baking for about 25 minutes. divine! pinned, instagram'd and facebook'd. sharing is caring...

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